Signature
Sourdough
Our signature sourdough. A long, slow ferment gives an open, tender crumb and a deep, burnished crust.
The range
Bread, croissants & pastries
Around twenty slowly fermented breads, hand-laminated viennoiserie and small-batch patisserie, baked fresh through the night.
Bread
Around twenty loaves, each hand-shaped from high-quality ingredients. Slowly proofed. Nothing here is done in a rush.
Focaccia
Golden on the outside and fluffy and soft on the inside, enriched with extra virgin olive oil. Finished with coarse sea salt and fresh rosemary. Delicious on its own or as the base for a sandwich.
Germagrain Batard
A batard baked with French Germagrain malted flour — a medium-dark crumb and a rich blend of seeds, with a nutty flavour and a delicate hint of sweetness.
Sourdough Au Marche
Our market sourdough, made at a higher hydration than the classic — an open, glossy crumb, a thin crackling crust and a deeper tang.
Wholemeal Tin
An honest wholemeal tin loaf — stoneground flour, naturally leavened, with a soft, even crumb that slices cleanly for sandwiches and toast.
Brioche Loaf
An incredibly rich brioche loaf with a pillow-soft crumb and a buttery flavour. The upgrade for French toast and sandwiches.
Campagne Boule
A rustic country loaf blending wheat and rye for a fuller flavour and a satisfying, lasting crumb.
Wholesale Brochure 2026
Coming soon — our full wholesale range in one brochure. Enquiries: +44 131 629 1020 or [email protected].
Rolls & Buns
The small bakes — baguettes, crusty rolls and soft brioche, made for tables, sandwiches and baskets.
Baguette
Made the traditional French way — crisp, crackling crust and a light, airy interior. Delicious taste, not just on the day it is baked.
White, Germagrain & Focaccia Rolls
Crusty rolls in white, malted Germagrain or focaccia dough, baked each morning alongside the loaves. Variety in size to meet your needs.
White, Germagrain & Focaccia Petits Pains
Mini-baguettes in various sizes — wheat, Germagrain or focaccia-style — with a crispy crust and a light, airy crumb. The perfect base for any sandwich.
Brioche Rolls & Fingers
Soft, golden brioche rolls and fingers, rich with butter and eggs — just as happy beside dinner as at breakfast.
Croissants & Viennoiserie
Laminated by hand with butter, then proved slowly and baked to a shattering, golden finish.
Croissant
Our classic all-butter croissant, laminated by hand and proved slowly for an open, honeycombed crumb and a deep golden, flaky shell. Baked fresh in the early morning, the traditional French way.
Almond Croissant
Filled generously with velvety almond cream, crowned with toasted almond flakes and finished with a dusting of icing sugar.
Cinnamon Palmier
Coated with vanilla custard, fine-grained sugar and ground cinnamon, hand-shaped into a palm leaf and drizzled with icing.
Escargot Raisin
A spiral of croissant dough, vanilla custard and large sultana raisins, glazed to a soft shine.
Pain au Chocolat
The same laminated butter dough wrapped around two batons of rich, dark Belgian chocolate.
Apple Chausson
A French apple turnover — flaky croissant dough folded over a soft, sweet cinnamon apple compote, finished with a gentle dusting.
Apricot Crown
Buttery layers hand-shaped into a circular crown, wrapped around vanilla custard and slightly tart apricot, glazed to a soft shine.
Pastries
Patisserie made in small batches — the kind of thing you take home for someone, or quietly keep for yourself.
Fruit Tartlets
Crisp little pastry cases filled with crème pâtissière and finished with fresh fruit — made in small batches through the week.
Chocolat Guinness Cake
A moist, dense fudge-style cake with notes of coffee, chocolate and caramel, balanced by tart cherries and a generous amount of cocoa.
Crumble Apple Pie
Soft cinnamon apples under a golden, buttery crumble topping, on a crisp pastry base.
Ready to taste it?
You will find our bread and pastries at Edinburgh delis and at our weekend markets. Au Gourmand is a working bakery, not a walk-in shop.